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My name is Erin and I am a 23-year-old blogger committed to healthy living. Professionally I am a Marketing and Sales Coordinator. Personally I am a newlywed and lover of all furbabies. I moved with my husband from Pennsylvania to Omaha, Nebraska to start our happily ever after. I'm striving to eat clean and sweat daily while blogging about my journey along the way.


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Garlic Brussels Sprouts Recipe

I LOVE brussels sprouts. They are without a doubt my favorite food. This is so funny to me because I used to think they were disgusting. I never tasted them, but I had in my head I would hate them. Then I actually tasted them and realized they’re delicious. While steamed or boiled is fine, they’re best when they’re roasted. Whenever I see them in restaurants I always order them. Recently we’ve been making big batches on the weekends and I take a container to work as a lunch side dish every day. They’re so good I have to share our recipe. I hope you enjoy!

Garlic Roasted Brussels Sprouts
Ingredients:
3lb brussels sprouts
2 teaspoons extra virgin olive oil
10 cloves of garlic, finely minced
1 tablespoon paprika
salt and pepper (to taste)
  • Preheat oven to 400 degrees.
  • Salt a large pot of water and bring to a boil. Add whole sprouts to the pot and boil for 5 minutes.
  • Drain sprouts and rinse with cold water to stop the cooking.
  • Allow sprouts to cool, and then cut each sprout in half.
  • In a large mixing bowl, combine sprouts with the oil, garlic (using a garlic press), paprika, and salt and pepper.
  • Mix thoroughly until sprouts are evenly coated.
  • Transfer sprouts to a large cast iron cooking vessel (I used a dutch oven, but a deep casserole dish would work, too).
  • Bake for 45-50 minutes, or until the sprouts are darkened and begin to get crispy around the edges.

I use this butter extra virgin olive oil I picked up at a local oil store and love it. It gives the brussels sprouts such a nice, buttery flavor.

50 minutes in the oven took the brussels sprouts from looking like this

to this! It’s so hard not to eat them all right out of the oven. I have to remind myself they need to last for a week.

But I still steal one or two while they cool. ;p

Questions of the Day: Do you like brussels sprouts? What’s your favorite way to cook them?

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